Bring out your big spoons! If you've got an appetite for cheesy-gooey goodness, then you'll love this hashbrown casserole recipe. Very easy to prepare with frozen hashbrowns and just a handful of ingredients. Bake this fan favorite for the next church potluck dinner or at breakfast time. The crust comes out crispy & golden brown when you cook in our Carolina Cooker® cast iron enamel pans. Dig in!
Ingredients:
- 1 pack (26oz) of frozen shredded hashbrowns
- 3 cups of shredded mild cheddar
- 1 tsp salt (you can add extra salt if needed)
- ¼ tsp black pepper
- 1 cup cream
- 2 cup milk
- ¼ stick butter
- ¼ cup A/P flour
- 1 cloves garlic
- ½ cup diced white onion
- 2 tbsp minced parsley
Directions:
- Preheat the oven to 350 degrees.
- Place your large cast iron or enamel casserole dish over an open flame and melt butter, add in the onions and sauté until tender. When onions are tender, add in the garlic and sauté for about 30 seconds or until aromatic.
- Reduce the heat and add in the flour. Mix it well. (A whisk works best for this). You will want to cook the flour for about 3-5 minutes. Make sure to stir it continuously because if you don't it will burn.
- When the roux is fully cooked it should be a really light golden color and have a nutty type smell to it. Add in the cream and milk. Mix well with a whisk. Let simmer on low heat until the sauce starts to thicken. Make sure to mix constantly to avoid burning. When sauce can coat the back of a spoon add in 2 cups of cheese, salt, pepper and parsley. Mix well and stir for about 1 minute or until the cheese is completely melted and not clumpy.
- Add in half of the shredded potatoes/hashbrowns and mix with the cheese sauce. Once mixed, add the other half of shredded potatoes to the top. Next, add the rest of the cheese to the top of the potatoes. Cover with aluminum foil then bake for 25 minutes then remove foil. Bake for another 5-10 minutes or cook on broil until the cheese is brown.
- Top with parsley, serve and enjoy
